[because it tastes good]

Sweet and Spicy Island Pork with Coconut Rice

This pork is goooooood. I wasn’t sure what I thought when I first saw the recipe, as it called for a ton of brown sugar and I’m don’t have a big sweet tooth. I do, however, have a salt tooth, so I just decided to reduce the amount of sugar called for and it was perfect. But, truthfully, I was drawn to this recipe because of the coconut rice. I mean, rice (I used basmati), cooked in coconut milk? Awesome. Life changing. If Brian didn’t think he hated coconut (he loved this rice so clearly he doesn’t), I would have garnished with some toasted, flaked coconut on top too. This whole meal was super easy and came together within 30 minutes. Weeknight score.

2 pork tenderloins, about 2 1/2 pounds total (they come two to a package)

2 tablespoons olive oil

For the rub:

2 tsp salt

1/2 tsp black pepper

1 tsp ground cumin

1/2-1 tsp chili powder

1 tsp cinnamon

For the topping/glaze:

1/2 cup brown sugar

2 large cloves garlic, minced

1 tbsp hot sauce (I used cholula)

What I did:

Preheat oven to 350. In a small bowl, combine the rub ingredients. In another small/medium bowl, combine the topping/glaze ingredients.

Heat olive oil over medium-high heat in a large oven-safe frying pan (I used cast iron).

Lay the tenderloins on a cutting board and pat it dry with a paper towel. Coat the pork with the spice rub all over. If your tenderloin won’t fit in your frying pan (mine did not), cut them in half, into 4 equal pieces.

Add the seasoned pork to the hot pan and brown for 2 minutes on each side. Spoon the topping/glaze on the pork and transfer the pan to the oven for 15-20 minutes, until the pork reaches 140 degrees. If you do cut your pork in half to fit the pan, it will take less time – closer to the 15 minute mark.

Let the pork rest for 10 minutes and slice to serve.

For the coconut rice:

What I used:

2 cups basmati rice

1 15-oz can lite coconut milk

2 cups water

1 tsp salt

1 tsp brown sugar

What I did:

Shake the coconut milk can well and add to a medium saucepan with the water and salt and sugar. Bring to a boil and add the rice. Stir and bring down to a simmer, cover, and cook for 12 minutes until the liquid has absorbed. Fluff with a fork and eat it.